Spring Offerings from Marigold Kitchen

Spring is officially here (although, you wouldn’t know it from the weather), and chefs Andrew Kochan and Tim Lanza of Marigold Kitchen (501 South 45th Street) are rolling out their new spring menu with the freshest ingredients of the new season. There’s always something new on Marigold Kitchen’s ever-evolving menu. From the Chicken Liver Eclair to the Compressed Chicken Thigh, and Butter Poached Halibut to Green Circle Chicken Roulade, the menu transforms with each season, handcrafting each dish from scratch.

Butter-Poached Halibut – Wild West Coast halibut is slowly poached in butter, then dressed with chili oil and a tarragon salt. It is then plated alongside a foam of fish fumet on top of Spring bean cassoulet with pickled ramps, preserved lemon and oven-dried Roma tomatoes.

Green Circle Chicken Roulade – The breast of the same bird as before is rolled, with a mousse of chicken and porcini, inside the skin to be sautéed and served with charred leeks, baby carrots, asparagus tips, braised radishes and baby shiitakes alongside a turnip-honey puree and a rich chicken jus.

Soft Cheese Creme Brûlée – Luxurious cheeses like camembert, epoisse, triple creme and taleggio are made even more sumptuous as the basis for a creme brûlée that is crisped and topped with persimmon